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QUICHE OF SPRING VEGETABLES AND OLIVES

Ingredients: 1 Rectangular Puff Pastry 100 g La Sota pitted black olives 2 leeks 1 green pepper 1 red pepper 1 zucchini 200 g of peeled and boiled peas Mozzarella 3 eggs Oregano 3 extra virgin olive oil tablespoons   Preparation: Heat the oven to 220ºC. Spread the pastry dough, line a rectangular mold [...]

By | 2017-06-02T09:52:16+00:00 2 juin 2017|Non classé|Commentaires fermés sur QUICHE OF SPRING VEGETABLES AND OLIVES

OLIVES : WHY YOU CAN’T EAT THEM RAW

Table olives can not be eaten directly from the tree because they contain a very bitter phenolic compound called oleuropein. To eliminate it (sweetening process), they are usually submerged in a diluted solution of soda (sodium hydroxide), which also form organic acids that favor the subsequent fermentation and increase the permeability of the fruit. [...]

By | 2017-06-02T09:39:31+00:00 2 juin 2017|Non classé|Commentaires fermés sur OLIVES : WHY YOU CAN’T EAT THEM RAW

ALIMENTARIA LISBOA & SUMMER FANCY FOOD IN NY

From June 4 to 6, Aceitunas Cazorla will attend the fair ALIMENTARIA in its edition of Lisbon (stand 1E42), and from 21 to 23 June we will cross the Atlantic Ocean to be present at the SUMMER FANCY FOOD of NY (booth 1827/B). We wait for you!

By | 2017-06-02T09:29:58+00:00 2 juin 2017|Non classé|Commentaires fermés sur ALIMENTARIA LISBOA & SUMMER FANCY FOOD IN NY